Thursday, November 8, 2012

Chicken, Snow Peas and Pineapple on Garlic Noodles

FAST AND EASY... It took much longer to prep all the vegetables than to actually cook the dish. And the secret really and truly is the hot sweet pineapple. Combined with everything else, it is such a treat.

Now, I make this dish (or some variation) whenever I happen to see a couple of things on sale at the store. primarily the pineapple (although the Snow peas can be pricey as well... this week, both were on sale). I have tried this with canned pineapple and it was.... OK.

BUT, Fresh sweet ripe pineapple is the secret and once you go prickly fresh, you never go back.

Keep Scrolling down for this easy to follow recipe...

But wait... there's more. Today is a twofer... two recipes in one post. See the noodles below the chicken, pods and pineapple... Those are GARLIC GLASS NOODLES and they are Wonderful!

So, first up, here's what I did to make the noodles!

Garlic Glass Noodles

Ingredients

8 Oz (one bag)Chinese Glass Noodles

1 LargeRed onions, Diced

6 ClovesGarlic, Minced

2 TBSSesame Oil

3 TBSLight Brown Sugar

2 TBSSoy Sauce

2 TBSOyster Sauce

1 CupChicken Stock

Cooking Directions

There are many ways to cook glass noodles. they can be fried or boiled. But I like to soften them in hot water first and then finish cooking them in a sauce for maximum flavor. They absorb the sauce to get a wonderful flavor.

So, first thing, in a large bowl, soak the entire contents of the noodles in VERY HOT water for 10 minutes.

While the noodles are soaking, make the sauce... In a wok (or large frying pan), heat the sesame oil to just before it starts to smoke.

Add the onions and saute for 5 minutes until they soften and turn translucent.

Add the Garlic and saute for another 2 minutes.

Add the brown sugar, soy sauce and oyster sauce and stir to mix.

Add the Chicken Stock and raise the heat until the sauce begins to simmer

Now, take the noodles from the hot water, drain, lay them on a cutting board and cut them into 3-4 inch pieces.

Add these to the simmering sauce and mix well. Lower the heat to low, cover and simmer for 5 minutes more. All of the liquid should be absorbed into the noodles.

Serve Hot and ENJOY!

Of course you can serve the dish over rice or even pasta if you like (have you ever tried Chinese food served over hash browns... or topped with a runny egg... but I digress).

But I think the garlic noodles add a nice touch of authenticity, especially if you are serving this for a party.

As to the dish. This, like most stir fries are incredibly easy... Incredibly fast. Start to finish, you should be done with this in less time than it takes to make the noodles.

OK, Here's what I did...

Chicken, Snow Peas and HOT PINEAPPLE The Secret is the Pineapple

Ingredients

2 CupsMeat from a Rotisserie Chicken, I used one breast quarter and one leg/thigh quarter,), deboned and diced

1 MediumOnion, Cut into strips

1 MediumRed Pepper, Diced

2 TBS Sesame Oil

3 ClovesGarlic, chopped, minced

1/4 tsp Red Pepper Flakes (more if you like, I wanted just a hint of heat around the sweet of the pineapple)

2 TBSWhite Balsamic Vinegar ("normal" balsamic is fine, but will darken the pineapple and chicken)

2 TBSSoy Sauce

2 TbsOyster Sauce

2 CupsDiced Fresh Pineapple

1 Cup Snow Peas, ends snipped off

2 stalksScallions (green Onions) sliced

1 tspSesame Seeds

Cooking Directions

In a wok or large skillet, heat the sesame oil to just before smoking

Add the onion and saute for 5 minutes or until the onions soften and become translucent.

Add the pepper and garlic and saute for 2 more minutes.

Add the Red Pepper Flakes and mix.

Add the Soy Sauce, Oyster Sauce and Vinegar and mix.

Add the Snow Peas, Chicken and Pineapple and stir fry for 5 minutes, untl all of the liquid has been absorbed

Garnish with green onion slices and sesame seeds

Serve HOT and Enjoy!

The sweet pineapple, the hint of heat and the snappy crunch of the snow peas makes this a dish to remember. You may get close from a Chinese fast food take out joint... Nah, really you will not get close. This is as good as it gets!

What could be better than Home Cooked Chinese Take out made fast and easy at home! DELICIOUS, and filled with such terrific flavorful (and colorful) ingredients.

Tastes GREAT... and looks beautiful as well!

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This recipe has been added to my growing list of "52 Uses For a Rotisserie Chicken" (Now close to 100!)...I am so confused... $5.49 for a fully cooked, fully seasoned Oven Roasted, Rotisserie Chicken. Yet shop in the raw meat department and most raw chickens are at best $8 each and usually far closer to $10. Anyone have an answer??? Me either. So, I can either rail against the machine, or learn to embrace the beauty that is the $5 chicken! In this pin are recipes I have made, and recommend. MORE than 52 (I just can't stop)..You get the idea. From Scratch Pizza to Chinese Take Out recipes, Lots of Soups and Chili... Appetizers to Main Courses (Still can't find a dessert, but I am looking). More than enough ideas for that store nought bird to shine with just a little extra work

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Cul de Sac Cuisine. Making the most of local, fresh and best the suburbs have to offer. Just a little healthy eating, but always instructional and inviting. The suburban Cul de Sac is where it's at, and my back yard is the place to be!